Classic ham in pineapple-apricot glaze

Ingredients:

Ham

• 1 smoked ham weighing 4-4.5 kg.
• 2 tablespoons whole cloves

Glaze

• Zest and juice of 2 limes
• 8 thin slices of fresh ginger
• 2 cups of sugar-free pineapple juice
• 1 cup apricot jam
• 1/4 cup Dijon mustard

Preparation:

1. Remove the ham from the refrigerator and bring it to room temperature about 30 minutes before cooking. Preheat the oven to 160°C.
2. Ham:
   
   Trim the ham, removing all the skin. Using a small, sharp knife, make diagonal cuts across the fat layer, without cutting through the meat. Insert a clove into the ham at the intersection of the cuts (you may have a few cloves left over).
3. Place the ham flat-side down on the rack in a roasting pan. Add 1/4 inch of water to the bottom of the pan. Place in the oven and roast until a thermometer inserted into the thickest part of the ham registers 130°F (55°C), about 2 1/2 hours (about 15 minutes per pound of weight).
4. Meanwhile, prepare the glaze.:
   
   Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat, and simmer until reduced to 1/2 cup, 8-10 minutes. Strain, then stir in the lime zest, apricot preserves, and Dijon mustard.
5. Increase the oven temperature to 425°F (220°C). Pour half the pineapple glaze over the ham and brush it on. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and bake, brushing it with the remaining glaze every 10 minutes, until glossy and nicely browned, about 45 minutes more.
6. Let the ham rest for 15 minutes. Slice and serve.